This recipe is sure to please babies and toddlers who are teething or just starting out on finger foods.
Difficulty: Average
Time Required: 3-4 Hours
Here's How:
- Sprinkle dry yeast into water. Let stand for a few minutes, then stir until dissolved.
- Scald milk and cool to lukewarm. Add milk and 2 cups of the flour to yeast. Beat thoroughly.
- Stand in warm place for about 1 hour, or until mixture is light and bubbly.
- Beat in remaining ingredients; if necessary, add a little more flour to make a medium-stiff dough.
- Stand in a warm place and let rise until doubled in bulk.
- Punch down and turn out on lightly floured board.
- Knead for about 5 minutes.
- Shape dough into 2-1/2" round buns. Place buns on greased cookie sheet, about 1 inch apart.
- Allow to rise again in warm place until doubled in bulk.
- Bake in preheated 400 degree F oven for 10 minutes.
- Lower heat to 350 degree F and bake for 15 minutes longer.
- Cool buns. Slice into 3/4 inch slices.
- Return to 300 degree F oven and bake for 40 minutes, or until the slices are lightly browned on both sides.
Tips:
- Makes about 2 dozen pieces.
What You Need:
- 1 package active dry yeast
- 1/4 cup very warm water
- 1 cup milk
- 4 cups all-purpose flour
- 1 beaten egg
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
